 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
I use Buitoni Low Fat 4 cheese ravioli found in the refrigerated section. I put 1 T olive oil in the instructions, but just use the smallest amount as you can to sucessfully saute your veggies and coat your ravioli. This is quick and easy. Ingredients:
9 ounces low-fat cheese ravioli |
3 fresh garlic cloves, minced |
1/2 green bell pepper, chopped |
1/2 red bell pepper, chopped |
1 roma tomato, chopped |
1 tablespoon extra light olive oil |
1/4 cup parmesan cheese, grated |
fresh ground black pepper |
Directions:
1. Boil and drain ravioli.
2. Meanwhile heat small amount of olive oil in pan.
3. Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
4. Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
5. Put on serving plate and top with grated parmesan and fresh ground black pepper.
|
|